Orange Pumpkin Bread - Low carb

YIELD: 1 loaf (or 7 mini-loaves)        TIME: 35-50 mins


Pumpkin season is upon us and we can't get enough of this low carb pumpkin bread. With pumpkin puree, orange zest, and whey protein you can't go wrong. Recipe by @shanazara in her ever evolving test kitchen.


3/4 cup almond flour
3 TBSP coconut flour
1/4 cup self rising flour
1/2 cup vanilla whey protein
1/2 cup sugar, or favorite sugar alternative. (We combined coconut sugar and monkfruit sweetener)
1 tsp baking soda
1 cup pumpkin puree
Zest of 1 orange (we used a mandarin orange)
2 eggs
1/4 cup buttermilk
1/4 cup oil of preference. We used light olive oil
1/8 tsp nutmeg powder
1/8 tsp ginger powder
1/4 tsp salt
STEP 1: Pre-heat oven to 350° F or Convection bake to 325° F
STEP 2: Lightly grease pans
STEP 3: Combine pumpkin purée, eggs, and the orange zest in a high powered blender and blend/purée. 
STEP 4: Combine your dry ingredients in a bowl, whisk to combine and then pour it in the blender.
STEP 5: Pour the oil on top and blend it up on medium-low for 10-15 seconds
STEP 6: Give it a stir with your rubber spatula and pour into your lightly greased loaf pan (s). We used an 8 cavity non-stick mini-loaf pan, or a regular size loaf pan
STEP 7: For mini-loaves, convection Bake at 325 ° for 22 minutes or non-convection at 350 ° for 25 minutes. For a full sized loaf increase baking time to 40-45 mins.
STEP 8: Let cool for 10 minutes on a cooling rack
STEP 9: Pull the baby loaves (or loaf) out after 10 minutes, cut, and enjoy!
Here is a link to the mini loaf pan we used. click here.
We used a combination of lakanto monk fruit sweetener and coconut sugar as our sugar alternatives
These ingredients can be found at most grocery stores, we purchsaed ours from sprouts. The loaf pans can be found at Michael's or any other crafts store as well.


1 comment

I’m not a fan of pumpkin stuff in general, but these were sooooo good! I didn’t miss the white sugar in it either!

Safa December 11, 2020

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